2 TBSP almond flour
2 TBSP vital wheat gluten
1 TBSP oat fiber
1 TBSP ground flax meal
(I’ll work without
this next time)
1 TBSP butter, warmed
1 TBSP milk (I used half & half)
1 egg yolk
⅓ tsp
xanathan gum
Pinch of salt to taste
• In a medium size bowl, stir together the dry ingredients.
• Add the egg yolk, milk, and butter and mix.
• Knead dough until smooth, about 5 minutes. Let rest in a
covered bowl for 10 minutes.
• Between sheets of parchment, roll out to ⅛” thickness. Cut into strips.
• Allow to air dry before cooking.
• Cook fresh pasta, in a large pot with boiling salted
water; cook until al dente.
